Thursday, May 30, 2013

Foodie Friends Friday ~ Salad Party

It is a great way to start the summer season off. Summer and Salads go hand in hand. May is also National Salad Month. So bring on your favorite salads.

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

Each week all hosts pick their favorite links. On Monday these links are then featured at the Daily Dish Magazine. To be featured you must have a link back to either Foodie Friends Friday or the host blog that you link up with. Next week your recipe may be featured here.

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My Host Favorite:

This week my host favorite goes to The Provision Room for her write up on Entertaining or Hospitality. Although I do worry about what my house looks like and if the food is good, I do believe that the most important thing in having guest is that they feel welcome in your home and that you don't have a show but are your self when visiting. My mom had hospitality and our house was always filled with visitors. No one remembered what she served or that our house always looked like a disaster but remember that she always had time to sit and visit when someone came over and that she was always happy to have them. My hope is that I can leave the same legacy as my mother. My mom's philosophy was if you came to see my house, please go home but if you came to see us, welcome with open arms.

It is eaten in most regions of the country, so yes, I would say it is Canadian.It is a quick round bread that is usually fried and when cut in wedges it is called scones.This food has been traced back to the Indigenous Indians and is made from flour, water and baking powder. It was brought to the Indians from the Scottish people. Settlers did make this type of bread on the trail.

I decided to try to make bannock as I have eaten it before. It is a quick bread that you can make on your stove and not heat your house up. It is tasty and filling. I decided to add spices and raisins to mine.

Cinnamon Raisin Bannock

recipe adapted from Allrecipes.com

3 cups flour ( 1 used 1 cup whole wheat and 2 cups white)1 tsp salt2 tablespoons baking powder 1 tsp cinnamon1/2 tsp nutmeg1/4 cup butter melted1.5 cup waterraisin ( I didn't measure, just threw some in)oil to fry (I used coconut oil)In large bowl add flour, salt, baking powder, cinnamon and nutmeg. Add and butter and stir with fork until makes a ball. Add raisins and mix until combined. Place ball on lightly floured surface and knead gently about 10 times. Break dough into about 12 pieces and flatten into circles that are about 1/4 -1/2 inch thick.Heat oil in frying pan, over medium heat, fry bread until golden brown. It took about 4 -5 minutes each side. You can also bake these in the oven at 350 degrees F for 25-30 minutes.

Enjoy

Note: This recipe could be made in a frying pan over an grill or in a grill pan over an open fire.

Monday, May 27, 2013

Today is Memorial Day and first and foremost I want to remember those who have lost their lives fighting for our country. Many have forgotten what this day means and only thinks of this weekend as a start of summer, barbecues and fun. As you are preparing for your Memorial Day dinner take a minute to remember and pay respect to those who sacrifice their lives for us and for those families that lost loved one.

The National Moment of Rememberance was passed in 2ooo which asks that all Americans at 3 pm local time will “To voluntarily and informally observe in their own way a Moment of remembrance and respect, pausing from whatever they are doing for a moment of silence or listening to ‘Taps."

Grilled Peaches

Wash, half and pit peaches. Brush coconut oil over inside of each peach half. Heat BBQ, place peaches flesh side done on grill over hot stones and BBQ for 4-5 minutes until peaches are soft but firm and grill marks are on the flesh. Turn peaches over and cook for another couple of minutes.

Serve with ice cream and toasted coconuts for dessert. You could also serve peaches as a side for your meal.

I was given a free sample of Tropical Tradition Gold Label Virgin Coconut Oil and I am not obligated to give a positive review for this product.

Thursday, May 23, 2013

This weekend and holiday is mine to work, so you will all know what I am doing.

Do you have any plans for this holiday weekend?

Here at Foodie Friends Friday we are going to have a

Anything Goes Party

Link up anything you would like, recipes, crafts, DIY...

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Each week the hosts of Foodie Friends Friday pick their favorites. These will then be featured on the Daily Dish Magazine, on Monday after the party. We ask that you have a link back to either Foodie Friends Friday or the host blog that you link up with to be featured. Next week it could be you featured.

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Host Favorite

This week my host favorite goes to Nicole of Tales of a Kansas Farm Mom for her Country Barbecue Potatoes . I make a similar potato but have never thought of adding honey to my potatoes. That sounds awesome and the next time I make my potatoes I am going to add some to mine. I do make these potatoes outside on the barbecue and also in the oven.

Tuesday, May 21, 2013

I was lucky enough to win Carrie's Experimental Kitchen Cookbook from Carrie's Experimental Kitchen and I love it. I have been following Carrie on Facebook for a long time, so know that her recipes are wonderful. This cookbook has recipes with ingredients that most people would have in their kitchen. I had some sun-dried tomatoes that I bought a while back and even though I love them in recipes, I hadn't ever cooked with them myself. I found this recipe for Rotini with Sweet Italian Sausage, Sun-dried Tomatoes and Vegetables and know that I wanted to make it. Although I had the sun-dried tomatoes, I didn't have everything that it called for so I had to do some improvising and this is what I came up with.

Add cooked pasta and cheese and chicken broth. Mix until well combined.

Enjoy!

Hubby isn't really keen on pasta dishes so it wasn't a favorite of his but I loved it and it was even better the next day. This would be great with whatever vegetables you would have on hand. I can't wait to make other recipes from this cookbook.

Monday, May 20, 2013

Do you find that the months go by faster and faster or is it just me. I have been told that the older you get the faster the years go by and they weren't kidding. It feels like I was just writing last month's SRS and here it is again time to write another post.

I am always so good at going to the blog that I have been assigned to as soon as I get the name. I scour through all the recipes, reading, writing them down so that I have an idea of what I am going to make. I can usually narrow it down to about five recipes that I am wanting to make and then I put things away... And the days past by quickly.... and here it is the time to start writing and I have to first make my recipe. Procrastinator that is what I am and I don't really think I will change.

This month I was lucky enough to get Jaime from Mom's Test Kitchen. I loved going through her blog, and finding new recipes. I had never been over to Jaime's blog so everything was new. I loved how she had it set up and I also loved how she indexed her recipes.. It was so easy to find them. To find all her great recipes, head over HERE.

The recipe I picked to make was Balsamic Bruschetta Chicken. I, unlike Jaime was able to enjoy my preparation and also enjoy tasting the final product. There was no one else home but me to enjoy the final product as hubby is down state working. I am sure he will enjoy this meal so I will be making it again. My plans were to make this meal with spaghetti squash and I even made it but as it was cooking.. another thought came to mind. Bruschetta needs to be eaten with bread.... RIGHT? So, I decided to eat mine with chiabatta bread. I had just bought some rolls when I was shopping and that made this perfect.

Mix first 3 ingredients together (balsamic vinegar, olive oil and garlic) for marinade. Put chicken breast in Ziploc bag and pour marinate over. Marinate for as long as possible. Mine were left to marinate for about 6 hours. Bake in 375 degree oven until juices no longer are pink or until chicken reaches 165 degrees.
Bruschetta -In separate bowl, mix tomatoes, onions, balsamic vinegar, oil and spices.
When chicken is done, I then place it in a pan with a small amount of oil and browned both sides, I then cut the chicken in half as they were thick pieces.
Top chicken with bruschetta and add grated cheese. Place under broiler until cheese is melted.
While chicken is under the broiler, toast ciabatta buns. Spread garlic butter over and add a couple of slices of cheese on the bun and melt under broiler.
Place balsamic bruschetta chicken on bun and enjoy.

This recipe was delicious. The flavours were magnificent. I did have a small amount of bruschetta left over but I will be eating that with my spaghetti squash that I made to eat with this meal.

If you would like to join this group, click on the button below and fill out the form. Each month you will get a new blog to check out and you have to the 20th to decide and make your recipe. It is a lot of fun and you meet new bloggers and gain new friends. Check it out, Jutta from Hungry Little Girl does a wonderful job in arranging and making sure everything works.

BBQ Party

Link up your favorite dishes...

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

Each week, all the hosts pick their favorite recipe from the party. These recipes are then featured over at the Daily Dish Magazine ~ Recipes That Caught Our Attention. To be featured you must link back to your recipe to either Foodie Friends Friday or the host blog that you link up with. Next week your recipe may just be here.

Most Votes

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Host Favorite

This week my host favorite goes Cozy Country Living for her Chocolate Chip Oreo Cheesecake Squares. Who could not pick this recipe as it has everyone's favorites or at least mine ~ chocolate, oreo cookies and cheesecake... But then again all it had to have was cheesecake and I would be happy.